How to Make Multigrain Soya Roti (Traditional & Healthy Version)
Multigrain Soya Roti is a wholesome Indian flatbread, blending the richness of multiple grains and high-protein soya flour. Originating as a modern twist on classic rotis, this recipe embraces India’s tradition of using diverse grains for nourishment. It is especially popular in northern states like Punjab and Haryana, where rotis are a staple lunch item, and grains such as bajra, jowar, and whole wheat are widely used. Multigrain Soya Roti is favoured for its nutty flavour, soft texture, and ability to pair beautifully with sabzi, dal, or even just a dollop of homemade dahi (curd). The use of soya bean flour (soya atta) elevates this roti with a protein boost, making it perfect for health-conscious families and fitness enthusiasts. Its rustic taste and hearty profile make it a preferred choice during festivals like Lohri and Makar Sankranti, where nutritious foods are celebrated. With the rising trend towards nutritious lunches in India, this roti is gaining popularity for its balanced macros and digestive benefits. Whether enjoyed with spicy chutney or simple sabzi, Multigrain Soya Roti is a delicious, filling, and authentic addition to your Indian lunch menu. Multigrain Soya Roti is ideal for calorie trackers, vegetarians, and those seeking healthy Indian recipes. It’s easy to make at home with local ingredients like atta, bajra, and besan, and is perfect for lunchboxes or festive spreads. The combination of grains offers a rich, earthy taste, and the soya flour brings a mild, nutty undertone. Its versatility and health benefits make it a must-have in Indian kitchens.
Ingredients
Step-by-step instructions
Step 1 · Combine whole wheat atta
Combine whole wheat atta, soya bean flour, bajra flour, jowar flour, and besan in a large mixing bowl. Add ajwain and salt.
Step 2 · Gradually add warm water and knead into a soft
Gradually add warm water and knead into a soft, pliable dough. If desired, mix in fresh coriander for extra flavour.
Step 3 · Cover the dough with a damp cloth and let it rest for 10 minutes
Cover the dough with a damp cloth and let it rest for 10 minutes.
Step 4 · Divide the dough into equal portions and roll each into a ball
Divide the dough into equal portions and roll each into a ball. Dust with atta and roll out each ball into a thin, round roti.
Step 5 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Place roti on the tawa, cook until small bubbles appear, then flip.
Step 6 · Cook the other side until brown spots appear
Cook the other side until brown spots appear. Optionally, brush lightly with ghee for extra flavour and softness.
Step 7 · Serve hot with sabzi
Serve hot with sabzi, dal, or dahi. Repeat for remaining dough balls.
Why this recipe is healthy
Multigrain Soya Roti is a powerhouse of nutrition, ideal for calorie-conscious eaters. It’s high in fibre, which regulates blood sugar and supports digestive health. Soya flour brings protein, helping with muscle repair and satiety. The mix of grains lowers the glycemic index, suitable for diabetics and weight loss diets. Using minimal ghee keeps it low-fat and cholesterol-free. With no refined flour, it’s a healthier alternative to regular rotis, promoting overall wellness while meeting Indian taste preferences.
A note on tradition
Multigrain rotis have a rich history in Indian households, especially in Punjab, Haryana, and Rajasthan, where different grains are used based on seasonal availability. Soya flour is a modern addition, reflecting India’s growing interest in protein-rich vegetarian options. Multigrain Soya Roti is often served during winter festivals like Lohri and Makar Sankranti, symbolising health and abundance. It’s a staple for lunch and is cherished for its ability to keep one full during long working hours. The recipe showcases India’s tradition of blending grains for nutrition and flavour.